Note: I multiplied Angela's recipe by 1.5, so some of the measurements are a little weird. I just guesstimated the best I could. Also, they came out a little dry, so next time, I would add a little more liquid.

1. Preheat oven to 350F. Line a 9x13 inch pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.

2. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).

3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, espresso powder, and milk. Whisk.

4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the pecans and remaining 1/2 cup chocolate chips.

5. Scoop thick batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.

6. Bake for 35-37 minutes at 350F and allow brownies to cool completely in pan.

7. For glaze: melt chocolate chips, butter, and vanilla in microwave. Spread glaze over the top. Form "bones" out of almond marzipan or fondant. Add a candy (or glass) heart. Enjoy! :)